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Easy smoked haddock kedgeree
Serves: 4
Prep time: 10 minsTotal time: 
Photograph by Dan Jones
Easy smoked haddock kedgeree
Serves: 4
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
488Kcal
Fat
24gr
Saturates
12gr
Carbs
44gr
Sugars
1gr
Fibre
4gr
Protein
26gr
Salt
1.8gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 2 medium eggs, at room temperature
- 325g skinless and boneless smoked haddock fillet
- 1 bay leaf
- 40g butter
- 1 tsp groundnut or vegetable oil
- 1 onion, finely chopped
- 200g white basmati rice
- 1 tbsp mild curry powder
- 125g frozen peas
- 4 tbsp flat-leaf parsley, roughly chopped
- 4 tbsp double cream
- lemon wedges, to serve
Step by step
-
Put the eggs in a small pan, fill with boiling water, then cover and boil for 7 minutes. Drain the eggs and place in a bowl of cold water.
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Put the haddock and bay leaf in a shallow pan and cover with cold water. Cover and simmer gently for 8-10 minutes until the fish flakes easily. Meanwhile, melt the butter and oil in a pan and cook the onion for 8-10 minutes until softened. Stir in the rice and curry powder; cook for 2 minutes.
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Put the fish on a plate. Pour 600ml of the poaching liquid over the rice, add a pinch of salt, cover and cook on a low heat for 8 minutes until the rice is almost tender. Peel and quarter the eggs and flake the fish into chunks.
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Add the peas to the rice and cook together for a further 4-5 minutes. Gently stir in the fish, most of the parsley and the cream. Season to taste and serve topped with the eggs, remaining parsley and lemon wedges.